Donna Fay Bond made this delicious dinner using the tahini bun as a hot dog bun with grilled veggies, and a side salad.

Bronwyn Barto Duke made this yummy burger using a tahini bun too! With a side of coleslaw, veggies & bacon.

Annabella Dudziec took the photo below of a batch of freshly baked tahini buns!

Janine Turned the Tahini Buns into Scones topped with Coconut Cream and Tea.

Korye Hoffmeister shared this photo of the buns with the following note: “Let me tell you, they are TO DIE FOR! Even if you do eat bread you’ll totally wanna replace it with these delicious creations! They literally take less than 6 minutes to put together & pop in the oven & you probably already have all the ingredients in your pantry. I’m absolutely tickled to death with this recipe.”

I was honored to see Starry Sky Ranch do a sweet write up of these buns on her website! Below are two photos she took, the one on the right has a Paleo Salmon Cake hidden inside. Umm, did someone just say, Dinner time!

I love this photo of tahini buns made by yogajgp that she shared on her instagram page last week!

If you try these buns, I would love to hear which way you like to serve them!

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Paleo Hamburger Bun - Tahini Bread (keto, low carb, nut free)

This recipe makes 5 slices of Tahini Bread, enough for 2 burgers, plus an extra slice for breakfast. The base tahini bread recipe was first shared with me from my friend Baruch Cholow in Israel.

AuthorAndrea Wyckoff

Ingredients

5Tablespoonstahini pastefinely ground sesame butter

1pastured egg

1teaspoonlemon juiceor use vinegar

1/2teaspoonbaking soda

pinch sea salt

Tablespoonoptional: 1 sweetener (honeyapple butter, or a sugar substitute of your choice)* Note if you omit the 1 Tablespoon of sweetener, or use a granulated sweetener, you may need to add in 1/2 to 1 Tablespoon of water, to make the batter thin enough to spread into rounds before baking.

Instructions

Set oven to 350*F.

Mix ingredients together in a bowl really well. I mix it by hand, with a spatula, and it takes about 2 minutes to really get the tahini, egg and all ingredients blended into a smooth batter. (You can add 1 to 2 teaspoons water if needed to thin out batter, depending on the thickness of your tahini paste.)

Line a baking sheet with parchment paper or silicone mat.

Spoon the batter onto the baking sheet to form 4 to 6 round pancake-like circles of batter. Try to make the circles about 4 inches wide.

Bake at 350*F for between 10 to 14 minutes, until lightly golden brown. (Nutritional info below)

Nutritional Info based on making 5 servings/slices from this recipe, with no added sweetener. (Some people slice each slice into 2 slices, to make 5 full buns from this recipe – 10 slices total.) If recipe is made into 5 slices/servings total, each one has 104 calories, 9 grams of fat, 3.8 grams protein, less than 2 net carbs.

I just made these. They are so fun! They FEEL like bread! I was skeptical the tahini would be the dominant flavor and distract from the burger, but alas, it didn’t. The other thing that was so amazing, is how well they held up. They’re really sturdy! I loaded my burger up and the bun didn’t disintegrate. Every other paleo bun I’ve made becomes mush pretty quickly and I end up having to finish with a fork (not really a problem, but makes the experience less burger-like).

I cooked the first batch for 15 minutes, and that was too long for my oven. The next batch I made I cooked for 10 and they turned out perfectly. So, I would definitely check after 10 minutes. They also expanded from the original size I spread them at, so I left more space between them on the second batch.

Andrea, these were so delicious and made for a really satisfying experience for the one food item I miss most. Thank you! 🙂

I have made these twice now, and I’m in love with them. The flavor is amazing, as well as the texture, which (as Tonya said) does not get soggy. They even store well for leftovers! In addition, they are pretty quick and simple to make with a short list of ingredients.

In my oven, 10 minutes is the perfect amount of time for these.

Andrea, I’ll be forever grateful for all of your starch free recipes. xo

Ya, sunflower seed butter should totally work! Almond butter “works” too, but it reminded me too much of a cookie, just too nutty, so I like the sesame butter the best. But let me know how they turn out! I have always liked sunflower seeds in paleo breads and crackers. 😉

I just treat them like any fresh baked bread or pastry. I often store the buns on the counter in a tupperwear container if I plan to eat them within 3 days. Or I keep them in the fridge for about a week. And often times I just wrap em up and stick them in the freezer. They defrost so quickly when taken along for lunch, or put in the oven for a few minutes.

I love this idea. I’ve been struggling on what to do duinrg the weak for food. I end up just surrendering to fast food..and I am so sick of it and so sick to just eating salads because they’re quick and easy to make. What do you do for breakfast? I’m always stumped or in a hurry.

For breakfast I generally start the day with an iced dandelion coffee with coconut milk (recipe on this website) and then either have grain-free waffles (3 different waffle recipes in my ebook – they all freeze really well so super easy to toast up in the morning) with herb sausage patties and fruit, or I enjoy my tahini toast with goat milk butter and fresh fruit. And often I have a few slices of the grain-free super seed baguette with jam or berries and a side of breakfast meat (bread recipe also in my book). Or I do a simple smoothie on days when I have to run out the door.

There is a recipe in my cookbook for a tahini “wonder bread” and it seriously makes the best grain/starch-free toast I have ender had. It is a different recipe though as it makes an actual loaf of bread that you can slice nice and thin for toast. And it actually gets crisp on the sides like “real” toast.

But you can use theses buns if you’d like and sorta treat them like toast with jam or avocado slices. You can cook these tahini buns an extra minute or two so that the underside gets a bit crisper.

Whoa!! These were amazing. I can’t believe how “bready” these are! It took about 3 min to mix them, didn’t require 20 eggs or almond flour like most every other “bread” and the taste right out of the oven was phenom. I ate 2 with coffee right away. I haven’t had anything like this is years. I can’t compare it to anything but I feel like I’ve been looking for something like this for such a long time. Also, it seems like the versatility with these is mega. As a bun is fantastic but I’m imagining it as a replacement for anything I used to have with coffee or on my tea tray. Sweet, savory, snack or part of a meal. I’m so grateful for the collection of work on your blog. Thank you so much!!

So great to get your comment! I stoked that you like these buns too! I love how versatile they are too for anything from burgers to tea trays. ♥ I agree, so not into using 20 eggs to make grain-free “breads”. Thank you so much for stopping by!! xx

Hi Andrea,
Your recipes never fail to amaze me with their wealth of health, uniqueness, and delicious tempting looks. This sounds great for lunch or anytime. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

Hi I found this recipe online but because I’m vegan I needed to use an egg substitute. Could you make a vegan version for this recipe please? I’m a newly subscriber since yesterday. I tried making it using a flaxseed egg but it’s looking nothing like the amazing pics posted above. Please help! ???

I have totally tried making these vegan and bombed every time so far, sorry! But I imagine there has got to be a way, I just haven’t discovered yet. In the meantime have you tried my vegan Paleo bagels?http://www.forestandfauna.com/paleo-bagel/

I bought Tahini today for the first time and googled low carb recipes, since I didn’t really know what to do with it… turns out that my whole life has just changed. Thanks for the recipe, I still can’t believe that I just had a really delicious Burger while in ketosis :-O

Thank you! I made them and they were perfect! I did have to add a bit of water as I didn’t add sweetener … Mine made 6 smaller sized buns so enough for 3 sandwiches and they were delicious. Thank you do much for this awesome recipe!

Hi there
I just tried to make these and I kept getting oil separation and I did mix the paste well before taking the amount required out. I also mixed in some water to thin it out as it went quite dough like, looking at the comments it seems like it’s only me this has happened to. Do you know why this has happened? Also they went hard around the edges, look like cookies.

Results can vary as tahini pastes vary in how creamy or thick they are. You can try adding cream of tartar in place of the lemon juice to react with the baking soda and help the dough rise. (Or try using a baking powder that contains cream of tartar.)